Weekly Menu December 18, 2017

Happy Monday!! Do you realize it will be Christmas in ONE week??? Holy Moly!  Check our our Weekly Menu December 18, 2017 & enjoy a quote from my favorite Christmas movie!!

Monday:

Shrimp, Sausage & Grits

• 1 lb shrimp (I personally like getting the pre cooked, deveined you can find behind the meat counter)
• 1 tsp Old Bay Seasoning
• 1 package of Smoked sausage precooked then cut into thick slices (I use the one that is the big giant link that is shaped like a big U)
• 2 cloves of garlic minced
• 1/4 cup of water
• salt and pepper to taste
• 1 T butter

1. Heat skillet with butter. Saute garlic for a few minutes. Add shrimp and Old Bay seasoning. Shrimp cook FAST & if you have the precooked ones then you are really just warming them quickly. Remove from the pan but keep them warm.
2. Add more butter to pan, then add the cut up sausage. Just lightly brown it. Then add back in your shrimp that you have been keeping warm. After cooking that all together for about 1 minute, add the 1/4 cup of water and cook for 30 seconds. Make sure you scrap the pan to loosen the little brown bits.

Cheese grits

• 3 cups water
• 1 cup uncooked quick cook grits
• 1 cup of milk
• salt and pepper to taste
• 1/2 tsp Worcestershire sauce
• dash of hot sauce
• 1/2 cup parmesan cheese

1. Bring water to a boil
2. Stir in grits- cover & simmer for about 5 minutes
3. Stir in the milk then remove from heat
4. Add the rest of the ingredients

Add some cheese grits to your plate, then put the shrimp and sausage mixture over the grits- enjoy!!!

Tuesday:

Philly Cheesesteak with bun or rice

Wednesday:

Breakfast

Thursday:

Beef Stroganoff- recipe from Wholesomelicious.com (It’s Paleo!)

Friday:

Pork Shoulder Roast

Have you heard of the Pioneer Woman? I love her show on Food Network. She doesn’t typically make healthy meals, but I have learned to adapt them a little, by making some simple changes. I personally make this into a crockpot meal!

The edits I make are:

When making the marinade/sauce I go step by step, per the recipe except I sub out the sugar- instead of brown sugar, I use coconut sugar
To make it into a crockpot meal, after making the sauce I coat the entire pork roast in the crockpot, flipping it around in it so it coats all sides. Then I put it on low and cook it all day long, over 12 hours
It makes the best shredded pork EVER! You can put it on tortillas, make it into a bowl with rice,or cauliflower rice, or just eat it by itself really- it’s that good.

Saturday:

Out to eat

Sunday:

Christmas Eve!! Our dinner always include soup & lots of appetizers on Christmas Eve!

I will be making

Chili & cinnamon rolls

The basic Chili recipe I follow is:

• 2-3 lbs of meat this time I wanted to make extra so I used 2 lbs ground beef and 1 lb of ground pork (you can also use bison, bacon, or steak)
• 1/2 yellow onion & clove of garlic (diced)
• 2 cans of tomato sauce
• 1 can of tomatoes
• 2 cans of beans (I used chili & black beans)
• spices- a mixture of chili powder, garlic powder, paprika, salt & pepper.

Heat pan with olive oil & sauté diced onion and garlic

Add ground beef and pork until cooked through

Add beans, sauce, tomatoes, & spices

If you can,  put all in a crockpot and let it all cook together for several hours

Don’t forget to check out Organizing Junkie’s blog for even more weekly menus! 

Thanks for stopping by!

Faith ♥